Creamy Shrimp Pasta Recipe

Bring a large pot of water to a rolling boil. Add 1 tablespoon salt and 1 tsp olive oil (optional). Add the pappardelle and cook until al dente according to package instructions (usually 7–10 minutes for fresh, 9–12 for dried). Reserve 1 cup of the pasta cooking water, then drain the pasta and set aside.

Pat shrimp dry with paper towels. In a small bowl, combine 3 tsp kosher salt, 1 tsp black pepper, 1 tsp smoked paprika, and 1 tsp garlic powder. Toss shrimp with the spice mix to coat evenly.

Heat a large skillet over medium-high heat. Add 1 tbsp olive oil and 2 tbsp unsalted butter. When butter foams and oil shimmers, add shrimp in a single layer (cook in batches if needed). Sear shrimp 1.5–2 minutes per side until pink and just cooked through. Remove shrimp to a plate and tent loosely with foil.

Lower heat to medium. In the same skillet, add 3 tbsp unsalted butter and 1 tbsp extra-virgin olive oil. Add the minced shallot and cook 2–3 minutes until softened and translucent, stirring occasionally.

Add the minced garlic and 1 tsp crushed red pepper flakes. Cook 30–45 seconds until fragrant, taking care not to brown the garlic.

Stir in 1 cup tomato passata (or crushed tomatoes) and 1 tbsp tomato paste. Cook 2–3 minutes to combine and slightly reduce, scraping up any browned bits from the pan.

Pour in 1 dl (100 ml) dry white wine or chicken broth to deglaze the pan. Simmer 2–3 minutes until slightly reduced and alcohol aroma has dissipated.

Reduce heat to low and stir in 1 cup heavy cream. Warm gently (do not boil) until sauce is smooth and slightly thickened, about 3–4 minutes.

Add 1 cup grated Parmesan cheese a little at a time, stirring until melted and integrated. If sauce becomes too thick, add a few tablespoons of reserved pasta water to reach desired consistency.

Season the sauce with 1 tsp salt, 1 tsp freshly ground black pepper, and 1 tbsp fresh lemon juice. Taste and adjust seasoning as needed.

Return the cooked shrimp to the skillet and toss gently to coat with the creamy marinara sauce. Warm shrimp for 30–60 seconds — do not overcook.

Add the drained pappardelle to the skillet. Using tongs, gently toss pasta with shrimp and sauce. If the sauce seems tight, add reserved pasta water 1–2 tablespoons at a time until the sauce coats the pasta smoothly and reaches a silky consistency (usually 2–4 tbsp).

Stir in 2 tbsp chopped fresh basil or parsley. Finish with 1/2 cup extra grated Parmesan and a final grind of black pepper. Adjust lemon or salt to taste.

Divide among plates or bowls and garnish with additional basil/parsley and extra Parmesan. Serve immediately while hot.